Characterization of Edible Active Coating Based on Alginate-Thyme Oil-Propionic Acid for the Preservation of Fresh Chicken Breast Fillets

Abstract

Chicken meat presents serious problems of processing and storage. Edible coatings are used commercially to improve the shelf life of fresh foods. The aim of this study is to develop an effective antimicrobial edible coating to improve the shelf life and safety of fresh chicken meat. The effect of propionic acid and thyme essential oils as antimicrobial and antioxidant compounds incorporated into alginate-based edible coating was evaluated. Physical, antimicrobial and sensorial analyses were performed in coated and uncoated samples. Sensorial analysis showed no significant differences between coated and uncoated samples, which do not influence the buying decisions of consumers. The pH of the meat surface, color and sensorial analysis changed during storage time, showing similar behavior between coatings, the principal parameters to determine the shelf life of this product were weight loss and microbiological deterioration, where coatings had different behaviors. The selected coating increased the shelf life by about 33% with the lowest dehydration.